Chickpeas, carrots, and rice
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Cooking tools:
- Colander
- Can opener
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 1 cup brown rice, uncooked
- 2 1/2 cups water
- 1 teaspoon canola oil
- 1 large onion, diced
- 2 large carrots, diced
- 1 15-ounce can chickpeas, drained and rinsed
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